Butternut Squash and Sage Risotto!


Without a doubt this is a definite favourite in this house. It is bursting with flavour and is great for a mid week dinner because it is quick and easy. It also keeps well and leftovers can be warmed up in the microwave. If you wanted to impress, it can also be used to stuff peppers. Mostly,  we just eat it like this with garlic bread.


1 butternut Squash

1 glug of olive oil

1 onion

300g arborio rice

1.2 litres vegetable stock

1 teaspoon dried or fresh (finely chopped) sage

50g butter

50g cheese


1. Peel and boil the squash until soft enough, then mash with a fork

2. Add onions to the glug of olive oil – fry lightly until translucent

3. Add the rice and keep moving around the pan until it is translucent too

4. Add a ladle of the stock and a table spoon of the butternut squash and stir making sure it doesn’t catch on the bottom of the pan

5. Keep adding a ladle of the stock and a table spoon of the squash periodically until everything has been added

6. Add sage and keep stirring until you can move the spoon through the centre and a well appears in its wake

7. Add the butter and half of the cheese to the pan and keep stirring

8. Serve with the remainder of the cheese sprinkled on top









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